Grilled Maple-Balsamic Glazed Venison with Shaved Fennel Slaw
Cook: 10 mins
Cut: Striploin, Tenderloin
235 ml balsamic vinegar
120 ml maple syrup
60 ml soy sauce
1 kg boneless loin or leg of venison, trimmed of all silverskin
3 sprigs of fresh rosemary
3 sprigs of fresh sage
30 ml olive oil
Salt and fresh cracked black pepper, to taste
1 head Napa cabbage, shaved paper thin into strips
240 ml carrots, peeled and julienned
240 ml fennel (white part only), shaved paper thin into strips
120 ml cup red onions, cut into thin strips
120 ml cup red radish, julienned
5 ml fennel seed, pulverized
2 Tbsp mayonnaise, preferably fresh
1 Tbsp sour cream
1/2 Tbsp honey
2 tsp lemon juice, fresh squeezed
Salt and pepper to taste
1/4 cup fresh fennel tops, for garnish
Combine all ingredients until balanced. Refrigerate until using.
Marinate venison in herbs, olive oil, and pepper overnight in the refrigerator.
In a stainless steel bowl, combine all ingredients and mix well. Refrigerate for one hour to allow all the flavours to combine.
Preheat grill to high temperature and oil well. Grill loin or leg muscle on all sides, until medium rare. Season well and brush venison with glaze while grilling. Remove from heat, rest meat at least 5 minutes and keep warm.
Slice venison 1 cm thick and brush with glaze as desired.
Take 6 large plates and mound slaw into center. Top slaw with venison slices. Drizzle additional glaze around the plate and serve immediately.